Dried unopened daylily buds — yellow-orange, mildly sweet, with a delicate hay-like aroma when reconstituted.
Where it comes from
Cultivated across northern China; major production in Datong (Shanxi) and Qidong (Hunan). Used for 1500+ years.
In the kitchen
Common in Henan stewed noodles, hu la tang, and Buddhist vegetarian dishes; soaked first, then added to soups and stir-fries.
Across cuisines
Daylily flowers are dried, unopened buds that are yellow-orange and mildly sweet, with a delicate hay-like aroma when reconstituted. They are commonly used in Chinese soups and stir-fries for their unique texture and flavor. Major production areas include Datong in Shanxi and Qidong in Hunan.
